HOW TO USE: Place the tray on top of the barbecue grid and just below the heat source. The tray will start to release the most delicate aromas of the mixture after 3-5 minutes of being in contact with the heat source. After 15-20 minutes of being in contact with the heat source it will start to release smoke. The smoke will progressively increase in volume until it reaches 35-40 minutes, at which point the entire mixture in the tray will have been charred. A mixture of holm oak and oak wood, with a lot of character, which is complemented by the spicy and caramel nuances of black pepper and the balsamic touch of white pepper.
Perfect pairing with: red and game meats, meat stews and roast meats.
Can be used on barbecues, grills, ovens, griddles and conventional cookers.
